Equipment
Ingredients
Naan Dough
- 300 g strong white bread flour, sifted
- 7 g instant yeast
- 10 g sugar
- 5 g salt
- 60 g plain yogurt, room temperature
- 130 ml warm water, lukewarm (35-40°C)
- 15 ml vegetable oil
Naan Topping
- 40 g unsalted butter, melted
- 3 garlic, finely minced
- 10 g fresh coriander (cilantro), chopped
Chicken Marinade
- 600 g chicken thigh fillets, cut into 3cm chunks
- 5 g turmeric powder
- 5 g kashmiri chili powder
- 5 g cumin powder
Curry Base & Vegetables
- 30 ml vegetable oil
- 2 onion, 1 diced fine, 1 chopped large chunks
- 1 green bell pepper, deseeded and chopped into chunks
- 1 red bell pepper, deseeded and chopped into chunks
- 2 fresh green chilies, slit lengthwise
- 30 g ginger garlic paste
- 400 g canned chopped tomatoes
- 10 g garam masala
- 10 g coriander powder
- 2 g dried fenugreek leaves (kasuri methi)
Nutrition (per serving)
Method
In a large bowl, mix flour, yeast, sugar, and salt. Stir in yogurt, oil, and warm water. Mix until a shaggy dough forms, then turn onto a surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place until doubled in size, about 1 hour.
While dough rises, coat the chicken chunks with turmeric, chili powder, and cumin. Set aside to marinate at room temperature for at least 20 minutes.
Heat half the oil in a large wok over high heat. Sear the chicken pieces until browned on all sides, then remove from the pan. The chicken does not need to be cooked through yet.
In the same wok, add remaining oil. Sauté the finely diced onion until soft and golden. Add ginger garlic paste and cook for 1 minute until fragrant.
Stir in coriander powder and garam masala, then immediately add the canned tomatoes. Simmer on medium heat for 10 minutes until the oil separates from the masala.
Add the large onion chunks, bell peppers, and green chilies. Stir-fry for 2-3 minutes keeping them crunchy. Return the chicken to the pan and simmer until chicken reaches an internal temperature of 74°C/165°F.
Stir in the dried fenugreek leaves (crushed between palms) and season with salt. Remove from heat.
Divide risen dough into 4 balls. Roll each into a teardrop shape about 5mm thick. Heat a cast iron skillet until smoking hot.
Place a naan on the hot skillet. When bubbles form (approx 1 min), flip and cook the other side until charred spots appear. Remove from heat and immediately brush with melted butter mixed with minced garlic and coriander.
Chef's Notes
- For the most authentic Jalfrezi flavor, ensure the vegetables (peppers and onions) retain a distinct crunch; do not overcook them into the sauce.
- Kasuri Methi (dried fenugreek) is the secret ingredient that gives this dish its restaurant-style aroma. Do not skip it.
- If your yeast doesn't bubble when mixed with water and sugar (if using active dry), throw it out and start fresh. The naan will be flat without active yeast.
- Use chicken thighs rather than breasts for this high-heat method; they stay juicy even if slightly overcooked.
Storage
Refrigerator: 3 days — Store curry and naan in separate airtight containers. Reheat naan wrapped in foil.
Freezer: 2 months — Curry freezes well. Naan can be frozen but texture may change slightly upon reheating.
Reheating: Reheat curry on stovetop over medium heat. Warm naan in a dry pan or oven.
